Ingredients:

  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 8 oz cremini mushrooms, finely diced
  • 1 tbsp tomato paste
  • 3/4 cup Madeira wine
  • 2 cups beef stock
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3 tbsp cold unsalted butter, cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt 2 tablespoons of butter over medium heat. Add the minced shallots and diced mushrooms. Sauté for 5-7 minutes until the shallots are translucent and the mushrooms are golden brown.
  2. Stir in the tomato paste. Cook for 1 minute until it smells nutty and turns a shade darker. Note: This removes the metallic taste of the paste.
  3. Pour in the Madeira wine. Use a wooden spoon to scrape the bottom of the pan to release the browned bits. Increase heat to medium high and simmer for 3-5 minutes until the liquid has reduced by half.
  4. Stir in the beef stock, thyme sprig, and bay leaf. Bring the mixture to a boil.
  5. Lower the heat to a steady simmer. Let it cook for 15-20 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Remove the bay leaf and thyme sprig using tongs.
  7. Pour the sauce through a fine mesh strainer into a clean pan. Note: This ensures the velvety texture we're after.
  8. Turn the heat to the lowest setting. Whisk in the cubed cold butter one piece at a time. Do this until the sauce is glossy and emulsified.
  9. Season with salt and pepper to taste.